In 60 hl oak barrels for a maceration period of 5 weeks including 5 days of cold pre-fermentation maceration. Fermentation at controlled temperature varying between 23°C and 25°C; malolactic fermentation. No use of wood shavings.
Between August and September
3 to 4 years after vinifications
It is recommended to have it decanted one hour before serving, to better enjoy its complexity.
Conservation conditions in the cellar
Bottles should be laid down in a place free from bad smells, with little lighting, at a constant cool temperature.
Optimum tasting date and ageing potential
A good ageing potential. It can be stored for more than 10 years.
Changes in colour and deposits
Red crystal deposits may appear at the bottom of the bottle if aged.